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Tingginya kebiasaan mengonsumsi jajanan di lingkungan sekolah sering kali tidak diimbangi dengan kemampuan siswa dalam memilih jajanan yang sehat dan aman. Kondisi ini menyebabkan anak berisiko mengonsumsi makanan yang tidak higienis, mengandung bahan berbahaya, serta terkontaminasi mikroba yang dapat menimbulkan berbagai gangguan kesehatan seperti diare, mual, muntah, hingga keracunan pangan. Adapun tujuan dari penelitian ini adalah untuk mengetahui pengaruh edukasi menggunakan media game edukasi ular tangga terhadap peningkatan perilaku dalam mengonsumsi jajanan sehat.  Penelitian ini menggunakan desain Pra Eksperimental (Pre-Experimental) melalui pendekatan one group pre test post test design. Data dikumpulkan melalui kuesioner dan media permainan ular tangga edukatif, kemudian Data dianalisis menggunakan uji parsial (uji t). Hasil penelitian Hasil uji parsial (uji t) menunjukkan bahwa variabel pengetahuan dan sikap memiliki nilai signifikansi sebesar 0,000, sedangkan tindakan sebesar 0,001, dimana seluruh nilai Sig. < 0,05. Dengan demikian, dapat disimpulkan bahwa media game edukasi ular tangga berpengaruh signifikan terhadap peningkatan pengetahuan, pembentukan sikap positif, dan tindakan siswa dalam mengonsumsi jajanan sehat di SDN 96 Kendari. Media permainan edukatif terbukti mampu menciptakan suasana belajar yang menarik, interaktif, dan partisipatif sehingga dapat meningkatkan keterlibatan siswa dalam proses pembelajaran

Adolescents are a nutritionally vulnerable group at risk of double burden of malnutrition. Riskesdas 2023 data showed that the prevalence of undernutrition in adolescents aged 13–15 years in North Sumatra reached 16.8%, while overweight and obesity reached 18.3%. The habit of consuming unhealthy snacks at school is one of the main preventable risk factors through structured nutrition education. Objective: This community service program aimed to increase knowledge of balanced nutrition and healthy snack selection behavior among Grade VIII students of SMP Negeri 19 Medan. Methods: Activities were carried out through interactive lectures, demonstrations, educational games, and workshops with 64 students. Evaluation used pre-test and post-test analysis with Wilcoxon Signed Rank Test. Results: There was a significant increase in nutritional knowledge in both classes (p=0.001) and healthy snack selection behavior (p=0.000). Conclusion: The Healthy Teen School program effectively improved adolescent nutrition knowledge and behavior.

Diarrhea is a common health problem among school-aged children. Factors influencing its occurrence include knowledge of healthy food and the habit of consuming snacks within the school environment. The objective of this research was to examine the relationship between knowledge of healthy food and snack consumption habits with diarrhea cases at SDN 81 Manado. This research employed a descriptive-analytic design with a cross-sectional approach. A total of 50 respondents were selected based on inclusion and exclusion criteria. Data collection was conducted using questionnaires addressing both variables. Statistical analysis was performed using the Chi-Square test with a significance level of ρ ≤ 0.05. The findings revealed that 35 respondents (75.0%) had poor knowledge of healthy food, and 32 respondents (64.0%) experienced diarrhea. Additionally, 42 respondents (84.0%) reported poor snack consumption habits, with 37 respondents (74.0%) experiencing diarrhea (29 males and 21 females). Chi-Square analysis produced a ρ-value of 0.001, which is lower than the alpha level (α = 0.05), indicating a significant relationship between knowledge of healthy food, snack consumption habits, and diarrhea cases. The study concludes that both knowledge of healthy food and snack consumption habits are significantly associated with diarrhea among school-aged children. Parental involvement is essential in educating children about healthy food choices as a preventive measure against diarrhea.

Diarrhea is a common health problem among school-aged children. Factors influencing its occurrence include knowledge of healthy food and the habit of consuming snacks within the school environment. The objective of this research was to examine the relationship between knowledge of healthy food and snack consumption habits with diarrhea cases at SDN 81 Manado. This research employed a descriptive-analytic design with a cross-sectional approach. A total of 50 respondents were selected based on inclusion and exclusion criteria. Data collection was conducted using questionnaires addressing both variables. Statistical analysis was performed using the Chi-Square test with a significance level of ρ ≤ 0.05. The findings revealed that 35 respondents (75.0%) had poor knowledge of healthy food, and 32 respondents (64.0%) experienced diarrhea. Additionally, 42 respondents (84.0%) reported poor snack consumption habits, with 37 respondents (74.0%) experiencing diarrhea (29 males and 21 females). Chi-Square analysis produced a ρ-value of 0.001, which is lower than the alpha level (α = 0.05), indicating a significant relationship between knowledge of healthy food, snack consumption habits, and diarrhea cases. The study concludes that both knowledge of healthy food and snack consumption habits are significantly associated with diarrhea among school-aged children. Parental involvement is essential in educating children about healthy food choices as a preventive measure against diarrhea.

The consumption of snacks among school-aged children has become a serious concern in public health due to the widespread use of hazardous food additives such as formalin, borax, Rhodamine B, and excessive artificial sweeteners. These substances are commonly found in food sold around schools and have the potential to cause metabolic disorders, organ damage, and an increased risk of non-communicable diseases. The low level of knowledge among students, teachers, and canteen managers regarding food safety and balanced nutrition exacerbates this condition. This community service activity aims to increase students' knowledge about healthy snacks and encourage early detection through simple health checks. This program was conducted at SMP/SMA Al-Husna Kemiling, Bandar Lampung, involving 20 students, 4 teachers, and 1 canteen manager. The results of the activity show an increase in knowledge among 95% of participants after the education, based on the posttest results. Most participants experienced an increase in scores of 10–50 points from the pretest. The lecture method supported by teaching aids proved effective in helping students understand the material provided.

Background: One way to improve human quality, especially for school-aged children, is by providing nutritious snacks that can meet nutritional needs during learning activities. In Indonesia, many snacks are available in school environments, but many of them are unhealthy when viewed from the color and ingredients used. Community Service Objective: Provide health education about healthy snacks. Method: The method used in this community service activity is lecture and question and answer, to provide an understanding of the importance of choosing healthy snacks for school-aged children. Results: Providing education about healthy snacks increased the understanding of children at MIN 25 Aceh Besar. Children responded well and several students asked questions related to the material about healthy snacks presented. Conclusion: The understanding of MIN 25 Aceh Besar students about healthy snacks increased after participating in the counseling activity. Students showed a higher interest and awareness of the importance of choosing healthy snacks for their health. Keywords; Health Education, Healthy Snacks

Food poisoning incidents often occur in children at school. Clean and healthy living behavior needs to be fostered from an early age to prevent infectious diseases, and also to improve learning effectiveness, increase productivity and create a complete and comfortable environment. This program aims to provide counseling on clean and healthy lifestyles through healthy snacks. The method used in Community Service (PkM) activities is through direct counseling activities. Participants in this activity consisted of 35 students of SDN Cipinang Besar Selatan 13. The results of this activity show the enthusiasm and enthusiasm of students when participating in activities with the theme of Clean and Healthy Lifestyle (PHBS) which is shown from the desire of students when trying to answer questions from the speaker. This activity is expected to provide benefits both for schools and for students involved in implementing a Clean and Healthy Lifestyle (PHBS).

Keamanan makanan jajanan dewasa ini memiliki peran yang sangat penting dalam menunjang aktivitas dan meningkatkan mutu gizi para murid disekolah. Kebersihan dan jenis makanan jajanan yang dijual oleh para pedagang harus memperhatikan kualitas agar tidak berdampak negatif bagi kesehatan kususnya terkait maslah pencernaan.Selain dari sisi pedagang, edukasi kepada siwa terkait makanan jajanan yang sehat dan aman perlu dilakukan , salah satunya pada siswa di MA Nurul Ummah Yogyakarta. Lingkungan sekolah yang berada di pinggir jalan dan dikelilingi pemukiman penduduk dan sangat ramai dengan pedagang kaki lima yang berjualan mengharuskan para siswa memiliki pengetahuan tentang jajanan sehat. Pengabdian masyarakat  ini bertujuan untuk meningkatkan pengetahuan dan kesadaran siswa Madrasah Aliyah (MA) Nurul Ummah Yogyakarta tentang higiene dan sanitasi makanan jajanan di lingkungan sekolah, guna mengurangi risiko kesehatan akibat konsumsi jajanan yang tidak higienis. Metode yang digunakan adalah pengabdian masyarakat dengan tahapan sosialisasi, edukasi dan pelatihan dalam pemilihan jajanan sehat. Hasil penelitian menunjukkan peningkatan signifikan dalam pengetahuan dan sikap siswa terhadap pentingnya higiene sanitasi makanan, serta perubahan perilaku dalam memilih makanan jajanan yang lebih sehat. Program ini diharapkan dapat menjadi model pengabdian masyarakat yang berkelanjutan untuk menjaga kesehatan siswa melalui konsumsi makanan jajanan yang aman. Siswa diharapkan bisa selektif dalam memilih jajanan yang mereka konsumsi agar tidak terkena resiko masalah kesehatan.

Snacks are one of the main food sources for school children. However, the snacks available in the school environment are sometimes unhygienic and poor in nutrients.  This activity aims to increase students' knowledge through education about the importance of healthy snacks. This activity was carried out at SMA Negeri 35 Central Jakarta, on Friday, September 13 2024. The method used was lecture and question and answer sessions. The results of implementing this activity were that students were very enthusiastic, actively asked and answered questions and were able to understand the material about healthy snacks. The evaluation of this educational activity is carried out by providing a questionnaire in the form of closed questions which is given to students before and after education. The results of the activity showed that there was an increase in students' knowledge about healthy snacks after the education was carried out. It is hoped that this activity can help increase students' knowledge about healthy snacks and that students will be able to build the habit of consuming healthy snacks.

One of the nutritional problems that often occur in school children is the habit of consuming snacks. Snacks sold in the school environment often do not meet food safety and nutrition standards. Students of SMAN 35 Jakarta spend a lot of time at school and mostly consume food available in the school canteen. While the school canteen is dominated by traders who provide packaged food and beverages. Their decision in choosing the food and beverages consumed will certainly affect their health status. This study aims to increase knowledge about food label information, through this activity it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition. Educational materials are delivered through interactive lectures with the support of visual aids in the form of e-booklets. Based on the results of community service activities in the form of nutrition education at SMAN 35 Jakarta, there is an increase in the knowledge and ability of students about the importance of knowing the nutrition information label on packaged products. Through this activity, it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition.

Kue lapis merupakan jajanan tradisional Indonesia yang memiliki tekstur kenyal dan rasa manis, umumnya terbuat dari tepung beras dan tepung sagu. Namun, untuk mengurangi ketergantungan pada tepung beras serta meningkatkan nilai gizi produk pangan, penelitian ini mengembangkan inovasi kue lapis dengan kombinasi kacang hijau dan jagung manis. Kacang hijau sebagai sumber protein nabati dan jagung manis yang kaya akan karbohidrat dan vitamin dipilih untuk memberikan manfaat gizi yang lebih tinggi. Penelitian ini bertujuan untuk menciptakan kue lapis yang tidak hanya enak tetapi juga bergizi, dengan memanfaatkan bahan pangan lokal yang memiliki nilai gizi tinggi. Metode pembuatan kue lapis ini melibatkan pencampuran tepung beras, tepung tapioka, santan, serta bahan tambahan berupa kacang hijau dan jagung manis yang telah diproses. Proses pembuatan dilakukan secara bertahap, dengan pengukusan setiap lapisan secara bergantian untuk memastikan tekstur yang kenyal dan matang sempurna. Hasilnya, kue lapis ini memiliki tekstur yang lembut dan kenyal dengan rasa manis alami dari jagung dan kacang hijau, serta kandungan gizi yang lebih tinggi dibandingkan dengan kue lapis tradisional. Kacang hijau dan jagung manis memberikan kontribusi signifikan terhadap kandungan protein, serat, serta vitamin dan mineral yang bermanfaat bagi kesehatan. Inovasi ini tidak hanya menawarkan alternatif pangan yang lebih sehat, tetapi juga dapat mendorong konsumsi pangan lokal yang bernilai gizi tinggi. Selain itu, produk ini memiliki potensi untuk dipasarkan sebagai jajanan pasar yang mendukung keberlanjutan petani lokal. Kombinasi kacang hijau dan jagung manis dapat menjadi pilihan yang lebih bergizi dan memenuhi kebutuhan gizi masyarakat, serta berpotensi untuk dikembangkan lebih lanjut dalam industri pangan tradisional.

Kue lapis merupakan jajanan tradisional Indonesia yang memiliki tekstur kenyal dan rasa manis, umumnya terbuat dari tepung beras dan tepung sagu. Namun, untuk mengurangi ketergantungan pada tepung beras serta meningkatkan nilai gizi produk pangan, penelitian ini mengembangkan inovasi kue lapis dengan kombinasi kacang hijau dan jagung manis. Kacang hijau sebagai sumber protein nabati dan jagung manis yang kaya akan karbohidrat dan vitamin dipilih untuk memberikan manfaat gizi yang lebih tinggi. Penelitian ini bertujuan untuk menciptakan kue lapis yang tidak hanya enak tetapi juga bergizi, dengan memanfaatkan bahan pangan lokal yang memiliki nilai gizi tinggi. Metode pembuatan kue lapis ini melibatkan pencampuran tepung beras, tepung tapioka, santan, serta bahan tambahan berupa kacang hijau dan jagung manis yang telah diproses. Proses pembuatan dilakukan secara bertahap, dengan pengukusan setiap lapisan secara bergantian untuk memastikan tekstur yang kenyal dan matang sempurna. Hasilnya, kue lapis ini memiliki tekstur yang lembut dan kenyal dengan rasa manis alami dari jagung dan kacang hijau, serta kandungan gizi yang lebih tinggi dibandingkan dengan kue lapis tradisional. Kacang hijau dan jagung manis memberikan kontribusi signifikan terhadap kandungan protein, serat, serta vitamin dan mineral yang bermanfaat bagi kesehatan. Inovasi ini tidak hanya menawarkan alternatif pangan yang lebih sehat, tetapi juga dapat mendorong konsumsi pangan lokal yang bernilai gizi tinggi. Selain itu, produk ini memiliki potensi untuk dipasarkan sebagai jajanan pasar yang mendukung keberlanjutan petani lokal. Kombinasi kacang hijau dan jagung manis dapat menjadi pilihan yang lebih bergizi dan memenuhi kebutuhan gizi masyarakat, serta berpotensi untuk dikembangkan lebih lanjut dalam industri pangan tradisional.

SD Inpres Parang, located in Kelurahan Lanna, Kecamatan Parangloe, Kabupaten Gowa, educates 244 students. Observations revealed that the school canteen provides unhealthy snacks containing sweeteners, preservatives, and food coloring. Regular consumption of these snacks can increase the risk of non-communicable diseases such as early-onset diabetes mellitus. The purpose of this activity is to educate students, teachers, and canteen managers about healthy, halal, and thoyib snacks to raise awareness of the importance of choosing safe snacks and to protect students from health risks at an early age. Education was also provided to food vendors on the importance of maintaining food safety and nutrition. The methods used included socialization and education through lectures, Q&A sessions, and engaging communication media such as animated videos, educational games, and standing banners. The results showed strong support from stakeholders, including the school principal, teachers, canteen managers, students, and university students, which ensured the smooth implementation of the program. Prior coordination, both offline and online, helped clarify the roles of each party. Awareness of the importance of healthy, halal, and thoyib snacks increased, and there was a stronger commitment to creating a healthier school environment.

School-aged children tend to prefer foods high in sugar, whether when choosing snacks at school or while shopping with their families. Attractive packaging and bright colors often draw children in, making them perceive such foods as tasty. However, excessive and long-term consumption of sugary foods can increase the risk of diabetes mellitus, a condition that is becoming more prevalent among children. Therefore, to mitigate this risk, it is important to provide education on selecting healthy snacks for school-aged children. This education aims to change children's behavior in choosing healthier snacks, which not only affects their health but also ensures they meet their nutritional needs optimally. This educational activity was held on October 11, 2024, at UPT SDN 060881, targeting 50 students. The program began with an explanation of how to choose healthy snacks and the impact of diabetes mellitus on children. The education session lasted for 60 minutes, followed by a question-and-answer session where five students actively asked questions and shared their experiences in choosing snacks in their daily lives.

This community service activity is motivated by the presence of unhealthy food or snacks being sold in the school canteen and the surrounding area. Based on initial observations, this was also found in several schools located in Padang Tikar 1 Village, specifically in Kubu Raya Regency. Some examples of snacks provided at the canteen are: noodles, skewered meatballs, skewered sausages, fried snacks, and packaged snacks. PKM will be conducted on February 29, 2024. Objective: To enhance the knowledge of young children about consuming healthy food. Method: The service was carried out at AlMubtadi Kindergarten, attended by children and parents. The service team conducted a pretest before the implementation of the counseling on healthy snacks, presented through PowerPoint. Subsequently, after the PowerPoint presentation, the service team administered a posttest to be filled out by the parents. The results based on the pre-test and post-test data indicate an increase in knowledge among kindergarten children about healthy snacks. Out of 30 respondents, before the counseling was provided, 11 individuals, or 36.7%, had limited knowledge. After the counseling, this improved to 20 individuals, or 66.7%, demonstrating good knowledge. In conclusion, counseling on healthy snacks can enhance knowledge and train both children and parents in selecting snacks sold in the school environment.  

Snacks among school children still contain many unhealthy ingredients (high sugar salt and saturated fat) fulfillment of the nutritional needs of school children can be achieved by changing to healthier snacks, one of which is snack bars. Fulfillment of nutrients in making snack bars can be obtained from local food ingredients, namely purple sweet potato flour and moringa seed flour. The aim is to determine the acceptability, nutritional content and antioxidant power of snack bar formula substituted with purple sweet potato flour and moringa seed flour as a healthy snack for school children. The design used a completely randomized design (CRD) method. Formulation of making snack bar substitution of purple sweet potato flour and moringa seed flour with three treatments F1 (90%:10%), F2 (80%:20%), and F3 (70%:30%). Research Results: Based on the results of the acceptability test, the selected formulation is F2. The snack bar contains 33.769% protein, 8.941% fat, 30.22% carbohydrate, 29.546% moisture content, 1.81% ash content, and IC50 antioxidant power of 101.354 ppm (medium).  

Red dragon fruit peel has high antioxidant content and abundant availability in Indonesia but is still rarely utilized. Brown rice has a higher fiber content than white rice. Brown rice and dragon fruit skin can be processed into keciput snacks. Keciput is a snack made from glutinous rice flour wrapped in sesame seeds that can be varied in shape, color and taste. The aim is to determine the effect of the acceptability of red dragon fruit peel keciput with the addition of brown rice flour as a healthy snack. Completely randomized design (CRD) experiment with 3 treatments on red dragon fruit peel and brown rice F1 (50%:50%), F2 (60%:40%) and F3 (70%:30%). Acceptability test on 30 untrained panelists and analyzed using Kruskal Wallis and Mann Whitney tests with a significance of p<0.05. Analysis of fiber content, protein, and antioxidant power was done twice on the selected formulations. There was an effect on the acceptability of red dragon fruit skin snails and brown rice flour (p<0.001). There was no effect of acceptability in the comparison of F2 and F3 on color, aroma, and taste (p=0.252; p=8.24; p=0.247). The highest mean value of acceptability was in F2 (selected). F2 contained 27.653% fiber, 17.346% protein, and 107.268 ppm antioxidant power.

School children are susceptible to various snacks sold both at school and outside school. Lack of attention to the consumption of healthy snacks, resulting in the impact of decreased health, ranging from poisoning due to unhygienic storage and presentation processes to the risk of cancer due to the use of harmful food additives (Anak et al., 2019). This study aims to determine the relationship between students' knowledge of the observance of healthy snacks consumption behavior in sdn 03 source salak ledokombo jember, This type of research is a quantitative descriptive research, the sample in this study is students with a total of 40 students. Two variables, namely the relationship between students' knowledge of the observance of healthy snack consumption behavior in sdn 03 source salak ledokombo jember, the instrument used is using a questionnaire, based on table 4.6, the results obtained are categorized as good (22.8%) as many as 29 students, categorized as moderate (7.2%) as many as 11 students and categorized as less none. Based on the results of research that has been conducted by researchers regarding the relationship between students' knowledge of eating healthy snacks, it can be concluded as follows: the relationship between students' knowledge of eating healthy snacks is categorized as good there are 29 students (22.8%) and categorized as moderate as 11 students (7.2%).

School snacks are foods that are usually sold at school and are known as snacks or snacks, lunches for students at school. Usually in the form of foods that are easy to carry and eat such as chips, candy or biscuits. School snacks can be snacks, drinks, ice cream or snacks that students can buy during break times or when they go home. School snacks are usually sold around or near the school, such as in the canteen, in nearby shops, or at snack outlets. School snacks need to be considered because they affect students' health and nutrition, and can affect their learning performance and behavior. Therefore, school snacks must be ensured to be quality and healthy. To ensure student health and academic success. Therefore, school snacks must be ensured to be high quality and healthy to ensure students' health, academic success and good behavior. Institutions have an important role in controlling snacks around schools. Institutions must make clear policies about permitted snacks, such as limiting oily, sweet, salty snacks, or foods with certain food additives. Schools must organize and select snack suppliers that meet quality and food safety standards. Schools must provide education about nutrition and health to ensure students understand the importance of healthy eating. Schools must provide healthy alternative foods such as fruit, vegetables or healthy biscuits for students.

Snacks play an important role in providing energy and other nutritional intake for school-aged children. The type of research used in this research is a quasi experiment with a One Group Pretest Posttest design. The sample in this study was 30 people and the sampling technique used the Total Sampling technique. Data analysis using the nonparametric Wilcoxon Signed Ranks Test. Based on the results of the Wilcoxon Signed Ranks Test, the significance value was 0.00 with a significance value of <0.05. These results show that there is an influence of health education about healthy snacks on the level of knowledge of children at SD.ST.Antonius VI Medan in 2024. It is hoped that health services and community health centers will improve providing information and providing health education, especially about healthy snacks.